Grilled Chicken Parmesan Soup (Print Version)

Hearty soup featuring grilled chicken, tomatoes, herbs, and melted Parmesan and mozzarella cheeses for a satisfying Italian-American meal.

# What You Need:

→ Soup Base

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon Italian seasoning
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 large carrot, diced
07 - 2 celery stalks, diced
08 - 1 can (28 ounces) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - Salt and black pepper to taste

→ Finishing

13 - 1 cup shredded Parmesan cheese
14 - 1 cup shredded mozzarella cheese
15 - 1/2 cup fresh basil, chopped
16 - 1 cup garlic croutons or toasted bread cubes

# How To Make:

01 - Preheat grill pan or outdoor grill to medium-high heat.
02 - Brush chicken breasts with olive oil and season with Italian seasoning, salt, and pepper. Grill for 6 to 7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow to rest, then dice or shred into bite-sized pieces.
03 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook while stirring frequently until vegetables soften, approximately 5 minutes.
04 - Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Stir in grilled chicken pieces and simmer for an additional 5 minutes to allow flavors to meld. Adjust seasoning with salt and pepper as needed.
06 - Just before serving, stir in half of the Parmesan and mozzarella cheese until melted completely.
07 - Ladle soup into bowls and top each portion with remaining cheeses, fresh basil, and garlic croutons.

# Expert Advice:

01 -
  • The smoky char from the grilled chicken adds a dimension you simply cant get from regular chicken soup, transforming it from ordinary to something your guests will quietly try to reverse-engineer.
  • Its somehow both hearty enough for a main course but still feels like the comforting hug of soup, especially when cheese pulls into those perfect stretchy strings between your spoon and bowl.
02 -
  • The first time I made this, I added all the cheese at once and ended up with a clumpy mess at the bottom of the pot, so splitting the cheese addition is truly non-negotiable for that perfect melt.
  • If your soup looks too thick after adding the cheeses, resist adding more broth immediately, as the consistency will change significantly as it cools slightly, and you might end up with a watery disappointment.
03 -
  • If your family has varying spice preferences, leave out the red pepper flakes during cooking and instead place a small dish of them on the table so everyone can customize their own bowl to taste.
  • The soup freezes beautifully minus the toppings, so consider doubling the batch and freezing half in individual portions for those evenings when cooking feels impossible but comfort is essential.
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